egg custard made easy recipe- anyone??

darnold
on 3/3/09 4:08 am - Kingsville, TX
Does anyone have an easy egg custard recipe they could share? I am so craving it!
Thanks!

 Denae
"Life is not about avoiding the storms, It's about learning how to dance in the rain!"
 

kilmarlic
on 3/3/09 4:50 am - powells point, NC
Try this - it's very easy.

MICROWAVE EGG CUSTARD Printed from COOKS.COM

 

1 3/4 c. milk
1/4 c. sugar
1/8 tsp. salt
3 eggs, slightly beaten
1 tsp. vanilla

 

Heat milk in glass cup 3 1/2 minutes on high. Mix rest of ingredients and add hot milk. Pour into 6 custard cups. Microwave 9-12 minutes, power 4, or until set but not real firm. Cool room temperature.

Blessed are the flexible for they shall not be bent out of shape.

Highest      Surgery    Lowest      Current                                                                 

 314.5          294          208        258.4

darnold
on 3/3/09 5:00 am - Kingsville, TX
Thank you so very much!

 Denae
"Life is not about avoiding the storms, It's about learning how to dance in the rain!"
 

Terry P.
on 3/3/09 6:36 am - Wappingers Falls, NY

SUSAN MARIA'S VANILLA EGG CUSTARD

 

 

WLS 1/2 cup portion: Calories 110, fat 4.5 gr, carbs 7.5 gr, protein 9gr.

Makes six 1/2 cup servings

4 eggs
1 cup skim milk (or 3/4 cup milk and 1/4 cup DaVinci syrup of your choice)
1 can evaporated low-fat milk
1/2 cup Splenda Granular or 12 drops SweetsFree
2 teaspoons vanilla
Pinch of salt
Freshly grated nutmeg

Preheat oven to 325 degrees. Place 6 custard cups or ramekins in a large roasting pan and set aside. Whisk together the eggs, milk, evaporated milk, Splenda, vanilla, and salt. Pour through a fine mesh sieve into a large measuring cup. Divide evenly among the custard cups and grate a generous amount of nutmeg over each one. Pour enough ho****er in the roasting pan to come about halfway up the sides of the custard cups. Bake 35 minutes, until the custard are just set in the center. Carefully remove the custards from the water bath, and transfer to a wire rack to cool. Serve chilled.

LAP RNY 06/05/08
Day of surgery 197
Lowest weight 127
Current weight 165
Goal 135

 

thafatchick
on 3/22/09 12:59 pm
Yummy Terry.  That looks so good.  I have heard Splenda has an after taste.  I use it all the time but I can't taste it but I tried the peanut butter cookies with splenda and they were kinda gross.  Tell me more about those drops.  I might try that for baking.
ThaFatChick
Terry P.
on 3/22/09 8:57 pm - Wappingers Falls, NY
SweetzFree is a brand of liquid Splenda that you can get at www.sweetzfree.com. It is alittle pricey, but it lasts forever. I use it mostly in my coffees, teas, custards, cheesecakes and just liquidy things in general.  For baking, I usually use Erythritol. This is a sugar substitute without any fillers and has the bulk of regular sugar. It does not effect your blood sugars and does not have the intestinal distress effects that some of the other fake sugars have. You can get that at www.netrition.com.  Netrition also sells a liquid sweetener that comes in a 1/2 ounce dropper bottle that is nice for your purse.  Let me know if you need more info.. Terry

LAP RNY 06/05/08
Day of surgery 197
Lowest weight 127
Current weight 165
Goal 135

 

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